27 results about "Total bacterial count" patented technology

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention discloses a health food quality safety tracing system based on a block chain. According to the system, an optimization model taking health food quality risk assessment as a target is constructed; selecting the total number of bacterial colonies, the number of pathogenic bacteria, solvent residues, water activity, temperature, air pressure, granularity, mixing uniformity, effective component quantification, dissolution rate, residual oxygen amount and the like as core parameters, and constructing an optimized objective function; in addition, the system monitors and adjusts key parameters such as the temperature, the air pressure, the granularity and the residual oxygen content of the health-care food in real time through the AI driving module, and the food safety coefficient is improved; according to the invention, the conversion from passive supervision to active prevention is realized, the food qualification rate and the resource utilization rate are improved, and the method can be used for links of food production, transportation, sales and the like.

The utility model discloses equipment for automatically culturing and detecting the total number of bacterial colonies. Comprising a sterile assembly for forming a sterile cavity, an agar culture dish for containing agar, and a heating and melting assembly which is arranged in the sterile cavity and is used for heating the agar in the agar culture dish to a molten state, the sample introduction and uniform mixing assembly is arranged in the sterile cavity and is used for conveying a sample into an agar culture dish and uniformly mixing the sample and agar liquid; the constant-temperature culture assembly is arranged in the sterile cavity and is used for performing constant-temperature culture on a uniform mixture of the sample and the agar liquid; the visual identification assembly is arranged in the sterile cavity; the transfer assembly is arranged in the sterile cavity; compared with the prior art, the agar in the agar culture dish is heated to a molten state through the heating and melting assembly, so that the agar liquid does not need to be stored at constant temperature, bacterial colony culture is performed through the constant-temperature culture assembly, and the device is small in constant-temperature space, high in energy efficiency ratio, low in detection cost, high in practicability and suitable for wide popularization and application.

The present invention relates to an anti-aging composition for extending the length of telomeres in a mammalian subject. The anti-aging composition comprises the following components in percentage by weight: 5-20% of a radix salviae miltiorrhizae extract, 25-40% of an alpha amylase inhibitor and 50-60% of probiotics, the probiotics comprise bifidobacterium animalis and lactobacillus rhamnosus, and in each gram of the anti-aging composition, the total bacterial count of the bifidobacterium animalis and the lactobacillus rhamnosus is 1 * 10 < 10 > CFU. The anti-aging composition can prolong the length of telomeres of a mammal individual and effectively resist aging.

The invention provides a low-frequency electric field-based method for measuring and predicting the total bacterial count of litchi epidermis. The method comprises the following steps: establishing a low-frequency electric field detection environment and putting litchis in the environment; applying an excitation electric field with a predetermined low frequency to the litchis; acquiring current environmental parameters and real-time electric signal response generated by the litchi skin; performing feature extraction on the real-time electric signal response by adopting a competitive adaptive reweighted sampling (CARS) algorithm to obtain an electric signal feature reflecting the number of bacterial colonies; inputting the electric signal characteristics into a pre-trained gated circulation unit (GRU) neural network model, and determining the total number of current litchi epidermis bacterial colonies; and predicting the total number of bacterial colonies in at least one measurement period in the future by adopting an autoregressive integral moving average (ARIMA) model in combination with the current and historical environmental parameters and the total number of bacterial colonies. The method realizes rapid, lossless and quantitative determination and dynamic prediction of the total bacterial count of the litchi epidermis, and provides an effective means for quality control and fresh-keeping management of litchis.

According to the healthy and safe square bamboo shoot preservation method, an efficient and low-consumption square bamboo shoot preservation system is formed by improving an existing preservation technology, a microwave-hot water combined enzyme deactivation technology, a tea polyphenol color protection technology and a gradient liquid nitrogen quick freezing technology are adopted, the retention rate of vitamin C is increased, the difference between the crispness of unfrozen square bamboo shoots and the crispness of fresh bamboo shoots is smaller, and the browning rate is lower. Ultrasonic cleaning is combined with nano modified atmosphere packaging, so that the total number of bacterial colonies can be reduced, and the shelf life can be prolonged; through high-voltage pulse electric field pretreatment and magnetic field assisted freezing storage, the diameter of ice crystals is reduced to below 20 microns, and mechanical damage of the ice crystals to cell structures during quick freezing and unfreezing is reduced, so that it is ensured that the difference between unfrozen frozen products and fresh bamboo shoots is not too large, and the whole-chain quality guarantee from harvesting, processing to storage and transportation is achieved; the method is suitable for development of high-added-value products such as instant food and premade dishes, and promotes the square bamboo shoot industry to be upgraded to standardization and high-end.

The invention belongs to the technical field of food science, and particularly relates to a combined fresh-keeping method for improving the quality of raw milk and application of the combined fresh-keeping method. The total number of bacterial colonies, coliforms and psychrophilic bacteria are reduced through the high-density carbon dioxide and 75 MPa dynamic high-pressure microjet treatment; furthermore, near-freezing-point storage is more beneficial to slowing down the growth of microorganisms in the raw goat milk and the raw camel milk, the synergistic treatment effect of the two technologies is superior to that of the single technology, and the effect on the raw goat milk and the raw camel milk is superior to that of the raw cow milk. The combined technology can effectively inhibit the growth of putrefying bacteria and delay the spoilage of the raw milk, can maintain the protein structure to the maximum extent, and has a remarkable industrial application prospect.

The invention aims to provide coarse cereal fresh wet noodles and a preparation method thereof in order to solve the problem that the broken rate cannot be less than or equal to 3% on the premise that the addition amount of coarse cereals is greater than or equal to 25%, and the coarse cereal fresh wet noodles comprise the following components in parts by weight: 40-60 parts of high gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 part of sodium alginate, 0.01-0.03 part of nisin and 28-35 parts of water. The water activity Aw of the noodles is smaller than or equal to 0.92, and the total number of bacterial colonies is smaller than or equal to 100 CFU / g. According to the invention, the problem that coarse cereal particles pierce and break a gluten network is solved, and a three-dimensional gluten support is constructed; non-thermal sterilization is realized; the microorganism proliferation path is blocked.

The invention provides a synchronous quantitative detection method of cholate-resistant gram-negative bacteria in different active states, which comprises the following steps: (1) adding a capture probe into a bacteria solution to be detected, carrying out illumination culture to obtain a compound solution, and centrifuging the compound solution to obtain a supernatant and a precipitate resuspension; (2) adding a signal probe into the resuspension, and carrying out illumination inactivation and incubation to obtain a sandwich compound solution; (3) calculating to obtain the total bacterial count and the number of bile salt-resistant gram-negative bacteria in the living body; (4) calculating to obtain the quantity of bile salt-resistant gram-negative dead bacteria; and (5) calculating to obtain the quantity of the cholate-resistant gram-negative sublethal bacteria. The synchronous quantitative detection of the bile salt-resistant gram-negative bacteria in different active states adopts a Raman and bioluminescence dual-signal detection method, and can realize rapid and sensitive detection of living, dead and sub-lethal bile salt-resistant gram-negative bacteria.

The invention relates to a preparation method of an instant cooked red date product. The method comprises the following steps: putting a red date raw material into an electrolytic bath with tap water to be electrolyzed and rinsed for 1-10 minutes; steaming the red dates obtained by electrolytic rinsing; then drying the steamed red dates with hot air; and finally, putting the hot-air-dried red dates into a microwave drying machine for microwave drying and sterilization treatment to obtain the instant cooked red date product. The total number of bacterial colonies and the number of coliforms and molds in the ready-to-eat red date cooked product are effectively reduced through combination of alkaline electrolyzed water, steam steaming, hot air drying and microwave treatment, and the stability and safety of the eating quality of the ready-to-eat red date cooked product can be guaranteed without other preservatives; the time required by microwave treatment can be greatly shortened, and the eating quality loss of the instant red date cooked product is reduced; the water vapor steaming process changes the tissue structure of the red date pulp, and brings unique texture and taste; according to the invention, the eating quality and safety of the ready-to-eat cooked red date product are comprehensively improved.

This invention belongs to the field of functional food processing and provides a method for preparing aronia berry juice based on ultra-high pressure-ultrasound treatment. The invention uses the total polyphenol fraction B1 of aronia berry and plant protein to prepare a polyphenol-protein graft polymer via enzymatic grafting. Under specific pH, ionic strength, and ultrasonic conditions, the polymer self-assembles to form polyphenol-protein nanomicelles with a particle size of 50-150 nm. After being added to the aronia berry juice, it undergoes cold sterilization through a combination of high hydrostatic pressure and ultrasound treatment, constructing a stable polyphenol-rich interfacial shell structure. The finished juice retains at least 80% of the total polyphenols and has a total bacterial count of less than or equal to 10 CFU / mL after 90 days of storage at 4℃. This achieves multiple synergistic effects, including efficient polyphenol encapsulation, enhanced antioxidant and antibacterial activity, and improved physical stability. It solves the problems of increased viscosity and deteriorated taste caused by high polyphenol loading, as well as the destruction of active ingredients by heat sterilization, and has broad application value.

The invention discloses a pipeline microbial corrosion risk dynamic monitoring method which comprises the following three steps: S1, continuously collecting a pipeline water sample for multiple times, and carrying out viable bacteria qPCR analysis to obtain water sample microbial activity mu in different periods; the time interval between two times of collection of the pipeline water sample is 7-30 days, and the number of times of continuous collection of the pipeline water sample is not less than 3; s2, collecting the pipe wall sediment sample for qPCR analysis while collecting the pipeline water sample each time, and obtaining the total bacterial count of the pipe wall sediment in different periods; and S3, analyzing the variation trend of the dynamic data of the viable bacteria in the water sample and the dynamic data of the total bacterial count of the pipe wall sediment along with time, and evaluating the microbial corrosion risk condition in the pipeline. According to the method disclosed by the invention, the microbial corrosion risk in the pipeline is evaluated by defining the microbial activity index mu in a water sample, combining with the total bacterial count of pipe wall sediments and analyzing the change trends of the two parameters in a long-term monitoring process, so that the crossing from microbial quantity detection to microbial corrosion risk evaluation is realized.

This invention discloses a colorimetric diluent for the determination of microorganisms in food and its preparation method. The colorimetric diluent comprises sterile physiological saline and Brilliant Blue FCF at a final concentration of 0.0001%~0.1%. By adding a trace amount of food-grade blue pigment to the diluent, a clear blue color is achieved, allowing operators to visually judge the mixing state of the sample and diluent through the uniformity of the blue color, thus visualizing the series of dilution processes. This invention also discloses the preparation method of the colorimetric diluent and its application in the determination of total bacterial count. Experimental verification shows that the colorimetric diluent has no significant effect on the growth of common food microorganisms, does not affect the coagulation performance of PCA medium, and is fully compatible with the testing procedures of the national standard GB 4789.2-2022. This invention is low-cost, easy to operate, and can effectively reduce operator variability, making it particularly suitable for teaching and training, grassroots quality inspection training, and microbiological testing in standardized laboratories, with good prospects for industrial application.

The application discloses a device and method for rapidly determining total number of bacteria based on multi-wavelength reflection spectrum, which comprises: a light emitting element for emitting a continuous light beam; a monochromator arranged in the emission direction of the light beam for separating the light beam into monochromatic light of different wavelengths; an integrating sphere for receiving the monochromatic light separated by the monochromator and converging the diffused monochromatic light; a constant temperature element arranged in the integrating sphere for keeping the standard sample at constant temperature, the diffused reflection being generated after the monochromatic light irradiates the constant temperature standard sample; a photoelectric conversion element connected with the integrating sphere for converting the optical signal into an electrical signal; and an oscilloscope connected with the photoelectric conversion element for reading, calculating and recording the electrical signal conducted by the photoelectric conversion element. The application solves the technical problem that the existing detection method has a large error in detection result due to the size of bacteria individuals, the state of the sample and the color difference, so as to achieve the purpose of rapidly and accurately determining the total number of bacteria.

The invention belongs to the field of functional food processing, and provides aronia fruit juice based on ultrahigh pressure-ultrasonic treatment and a preparation method of the aronia fruit juice. The preparation method comprises the following steps: preparing a polyphenol-protein grafted polymer from aronia total polyphenol fraction B1 and vegetable protein through enzymatic grafting, carrying out self-assembly under specific pH value, ionic strength and ultrasonic conditions to form polyphenol-protein nano-micelles with the particle size of 50-150nm, adding the polyphenol-protein nano-micelles into aronia juice, and carrying out high hydrostatic pressure and ultrasonic synergistic treatment to realize cold sterilization. And a stable polyphenol-rich interface shell structure is constructed. When the finished fruit juice is stored for 90 days at 4 DEG C, the total polyphenol retention rate is larger than or equal to 80%, the total bacterial count is smaller than or equal to 10 CFU / mL, multiple synergy of efficiently embedding polyphenol, enhancing antioxidant activity and antibacterial effect and improving physical stability is achieved, the problems that viscosity is increased and taste is deteriorated due to introduction of high-load polyphenol and active ingredients are damaged due to thermal sterilization are solved, and the fruit juice is suitable for industrial production. And the method has wide application value.

The invention relates to a chicken fresh-keeping treatment method based on natural acid preservation, which comprises the following steps of: washing chicken with sterile ice water, and draining water on the surface; the surface of chicken is coated with a preservative solution with compound acid composed of citric acid and tartaric acid as well as clove extract, rosemary extract and tea polyphenol as active ingredients, and the compound acid is composed of citric acid and tartaric acid according to the mass ratio of (5-6): (3-4). According to the chicken preservation method, first-step preservation treatment is carried out through acid, then the preservative is sprayed for second-time preservation treatment, and in the preservative, the solubility of active ingredients and the covering uniformity of the active ingredients on the surface of the chicken are improved, so that the preservative performance of the chicken is remarkably improved, the shelf life of fresh chicken breast is prolonged, and the quality of the chicken breast is improved. After the chicken is preserved for 7 days at 4 DEG C, the total colony count of the chicken is as low as 3.2 log CFU / g, the MDA content is 0.12 mg / kg, the TVB-N content is 7.32 mg / 100g, and the water content of the chicken is still kept to be 74% or above.

The invention belongs to the technical field of soybean meal fermentation, and particularly relates to a leavening agent of high-acid-soluble-protein soybean meal, soybean meal as well as a preparation method and application of the soybean meal. The leavening agent is formed by compounding candida utilis yeast powder and bacillus pumilus powder according to the equal mass ratio, the total bacterial count of the leavening agent is 350-4 billion / g, and the soybean meal with high acid soluble protein is obtained by fermenting the leavening agent in parts by weight, the feed is prepared from the following raw materials in parts by weight: 5-10 parts of glucose, 0.5-1.2 parts of compound vitamins, 0.5-1.2 parts of compound minerals, 80-90 parts of soybean meal, 1-3 parts of the leavening agent in claim 1 and 3-6 parts of yeast extract. According to the leavening agent disclosed by the invention, the content of acid-soluble protein in the soybean meal is increased, and the soybean meal prepared from the leavening agent can remarkably increase the body length and weight of cherax quadricarinatus and has high nutrition.

The invention discloses a method for inhibiting browning and microbial growth of fresh-cut potatoes, and belongs to the technical field of fresh-cut potato preservation. It is verified that quinic acid can effectively inhibit browning of the potato slurry, the fresh-cut potato shreds and the potato chips, the original color and flavor are kept, and the total number of bacterial colonies of the fresh-cut potatoes is inhibited. The use method is simple, and only a small amount of quinic acid needs to be directly added into the potato slurry, or the peeled and cut fresh-cut potatoes are soaked in a quinic acid aqueous solution. Experiments show that the compounding of quinic acid and aconitic acid can significantly inhibit browning of the fresh-cut potatoes; however, the browning of peaches, pears and apples cannot be obviously inhibited when applied to peaches, pears and apples; metabolite of the potatoes treated by quinic acid is obviously changed, and 3-methylthiopropionate and nicotinamide ribose obviously inhibit browning of the potatoes. The method is safe, free of toxic and side effects, simple in treatment, easy to operate and popularize and suitable for large-scale production and use.

The invention discloses subacid ion activated water and application thereof in processing of fresh and wet noodles, and belongs to the field of flour product processing industry. The calcium chloride solution is adopted as a raw material, calcium ion activated water is prepared, dough is kneaded to make the fresh and wet noodles, the total number of bacterial colonies of the fresh and wet noodles is reduced, the shelf life of the noodles can be prolonged, the noodles can be stored at 25 DEG C for 96 hours, and meanwhile the eating quality and nutritional quality of the noodles are improved.

The invention provides a preparation method of breakage-reducing and brittleness-keeping biscuits, relates to the technical field of biscuit preparation methods, and aims to solve the problems that when an existing single fiber additive is applied to biscuits, the performance of improving the texture of the biscuits, increasing the content of dietary fibers, keeping good taste, controlling the oil absorption rate and the like is difficult to consider at the same time. At present, the problems of rough taste, poor flavor and the like of biscuits caused by addition of fibers exist in some products, raw materials required by a compound additive are formed by compounding oat fibers and soybean fibers according to a specific proportion, the mass ratio of the oat fibers to the soybean fibers is 3: 1-1: 3, and the method comprises the following specific steps: step a, screening and pre-treating the raw materials in a sterile environment, index detection is carried out on oat fibers and soybean dietary fibers, the oat fibers need to meet food-grade standards, and besides the protein content of the soybean dietary fibers is smaller than or equal to 15% and the ash content of the soybean dietary fibers is smaller than or equal to 4%, the moisture content (smaller than or equal to 8%) and microbiological indexes (the total number of bacterial colonies is smaller than or equal to 1000 cfu / g) need to be detected.

The present application relates to the field of non-destructive detection of fish freshness, and particularly relates to a method for evaluating the freshness quality of ice-fresh big yellow croaker by using bioimpedance technology. The method for evaluating the freshness quality of ice-fresh big yellow croaker by using bioimpedance technology comprises the following steps: S1, immediately killing and processing fresh and healthy farmed big yellow croaker after being captured, and then storing the big yellow croaker in ice; S2, measuring the back and abdominal muscle bioimpedance values of the ice-fresh big yellow croaker in S1 at a frequency of 2 kHz or 100 kHz by using an impedance analyzer; S3, substituting the bioimpedance values Z 2kHz or Z 100 kHz measured in S2 into a big yellow croaker impedance and each quality change prediction model to calculate the values of key components and freshness indexes, wherein the key components include protein, fat and moisture, and the freshness indexes include color difference, pH, water activity, juice loss rate and total bacterial count; and S4, directly using the calculated values to replace the measured values to evaluate the fish body quality.

The invention relates to the technical field of food, and particularly discloses full-fat flaxseed powder and a preparation method thereof.The preparation method comprises the steps that S1, flaxseeds in low mountains and hills are selected, and after impurity removal and cleaning, the total number of bacterial colonies is controlled to be lower than 104 CFU / g; s2, stir-frying the cleaned flaxseeds in a cast iron frying pan with slow fire at the temperature of 120-150 DEG C for 10-15 minutes until the flaxseeds are light brown and emit nut fragrance, and the moisture content is reduced to 5-7%; s3, immediately cooling the fried flaxseeds by air to 50 DEG C or below, and then naturally cooling the flaxseeds to normal temperature; s4, the cooled flaxseeds are put into a blade grinding machine, the grinding time is controlled to be 66-73 seconds, and powder is obtained; s5, removing particle non-uniform substances through a 304 screening machine to obtain a finished product of the full-fat flaxseed powder; through stir-frying treatment, the flaxseeds are subjected to a Maillard reaction, the fragrance of nuts is released, the fishy smell of the raw flaxseeds is effectively covered, the flavor of food is improved, the digestibility is enhanced, and the flaxseeds are more suitable for being directly added into various kinds of food.

This invention provides a synergistic compound spray of lactic acid and acetic acid and its application in the preservation of chilled fresh lamb. The compound spray is composed of an aqueous solution of lactic acid and an aqueous solution of acetic acid. The mass fraction of lactic acid in the aqueous solution is 0.4-0.6%, and the mass fraction of acetic acid in the aqueous solution is 0.2-0.3%. The volume ratio of the two is 2:7 to 5:7. This invention also provides a corresponding method for preserving chilled fresh lamb: the compound spray is evenly sprayed onto the surface of the chilled lamb, which is then air-dried, packaged, and refrigerated. Experiments have confirmed that the combination of lactic acid and acetic acid in the compound spray agent of this invention exhibits a synergistic effect, with a combined antibacterial concentration index of 0.375. It can effectively inhibit the total bacterial count and coliform growth at low concentrations, delay the accumulation of volatile basic nitrogen, stabilize the pH, color, texture and sensory quality of meat products, avoid meat quality deterioration caused by high concentrations of single organic acids, and extend the shelf life of chilled fresh lamb at 4°C from 6 days to 10 days. It is safe and reliable and suitable for long-distance cold chain distribution and industrial applications.

This invention discloses a method for preparing a strain of Lactobacillus saccharidus and its application in the preservation of chilled fresh meat, including the following steps: Step (1) Initial screening: Take 1.0 g of environmental sample, add 9 mL of sterile physiological saline, shake at 37℃ and 200 r / min for 30 min, sonicate for 10 min, then serially dilute to 10⁻⁴-10⁻⁶, take 100 μL and spread it on MRS solid medium, incubate at 37℃ for 48 h, pick single colonies and purify 3 times; Step (2) Antibacterial screening: Use 8 strains of putrefactive bacteria such as Enterobacter and Escherichia coli as indicator bacteria. The preparation method of this Lactobacillus saccharidus strain is based on natural sources, ensuring high safety and making it a suitable alternative to chemical preservatives. It exhibits significant inhibitory effects on major spoilage bacteria (such as Pseudomonas and Enterobacteriaceae) and pathogenic bacteria in chilled meat. Its low-temperature resistance (4℃) and acid and alkali resistance make it suitable for the storage environment of chilled meat. After application, it can reduce the total bacterial count, TVB-N content, pH value, and drip loss rate, delay color changes, and effectively extend the shelf life of chilled meat.

The invention relates to the technical field of food preservation, in particular to a betel nut preservation method based on composite treatment.The betel nut preservation method comprises the steps that raw materials are sorted and then washed with 2 ppm ozone water, the raw materials are soaked in a color protection solution containing ascorbic acid, citric acid, phytic acid and EDTA, a chitosan-tea polyphenol-nano zinc oxide-silver composite solution is subjected to electrostatic spraying for film coating, vacuum precooling is conducted to 8 DEG C, and the betel nut is obtained. And after modified atmosphere packaging, carrying out pulsed electric field and ultrasonic cooperative treatment and 2.5 kGy gamma irradiation, and finally, intelligently storing at a constant temperature of 4 DEG C. Through cooperation of multiple technologies, the problems of microorganism exceeding, water loss and component volatilization are solved, the refreshing time reaches 4 months, the total number of bacterial colonies within 120 days is smaller than or equal to 1.5 * 10 < 3 > CFU / g, the retention rate of arecoline is larger than or equal to 92%, the weight loss rate is smaller than or equal to 4.8%, the cost is low, and large-scale production is easy.

The invention belongs to the technical field of biological medicines, and discloses a mud moxibustion preparation for adjuvant therapy of joint functions of stroke rehabilitation patients and a preparation method of the mud moxibustion preparation. The mud moxibustion preparation is a qi-tonifying and blood-activating formula with astragalus membranaceus and ligusticum wallichii as the core, the pathological core of a qi deficiency and blood stasis type stroke rehabilitation patient is precisely met, and rehabilitation requirements are met from the source. According to the preparation method of the mud moxibustion preparation for adjuvant therapy of the joint function of the stroke rehabilitation patient, the crushing granularity is accurately controlled through a process end, the redundant process is simplified, and high efficiency of industrial preparation is achieved. The matrix is selected from auxiliary materials meeting the medical-grade safety standard, no adverse reaction is caused by skin irritation tests, the formed product is stable in texture, and the product is not prone to falling off when attached to the curved surface of the joint. The finished product compulsively passes a microbial limit test (the total number of bacteria is less than or equal to 100cfu / g, and the total number of mould and saccharomycetes is less than or equal to 10cfu / g), completely conforms to the safety specification of medical auxiliary materials, and can meet the safety requirement of a patient for long-term use according to a treatment course.

The application belongs to the technical field of microorganism detection, and specifically discloses a method for rapidly counting total number of colonies in milk and a staining reagent combination. The method for rapidly counting total number of colonies in milk comprises the following steps: S1, after diluting a milk sample, adding phosphomolybdic acid solution to fully mix, vortexing, and obtaining a mixture; S2, adding an eosin staining solution to the mixture obtained in S1, performing staining treatment at room temperature, and observing and counting the number of microorganisms after staining under a microscope. The application discloses a method for rapidly counting total number of colonies in milk and a staining reagent combination. The method not only improves detection speed and efficiency, but also improves detection accuracy and reliability. This rapid and comprehensive detection technology provides strong technical support for quality control and food safety management of the dairy industry, and has important application value and popularization prospect.